Tangy Bacon-Chicken Grill

Green beans and bell peppers tossed in balsamic-bacon dressing pair nicely with barbecued chicken.

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  • prep time 45 min
  • total time 45 min
  • ingredients 8
  • servings 4
 

Ingredients

3
slices bacon, cut into 1/2-inch pieces
3/4
cup balsamic vinaigrette dressing
1 1/2
cups ready-to-eat baby-cut carrots
1
medium onion, cut into 8 wedges
1
medium green bell pepper, cut into 8 pieces
1
medium red bell pepper, cut into 8 pieces
8
oz fresh whole green beans, trimmed
4
boneless skinless chicken breasts (4 to 5 oz each)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat gas or charcoal grill. In 12-inch nonstick skillet, cook bacon, stirring occasionally, until crisp; drain on paper towel. Discard all but 2 tablespoons bacon drippings in skillet.
  • 2 Stir dressing into drippings in skillet. Remove from heat. Remove 1/4 cup dressing mixture from skillet; reserve.
  • 3 Add carrots, onion, bell peppers and beans to remaining dressing mixture in skillet; stir to coat. With slotted spoon, place vegetables in grill basket (grill "wok"). Reserve dressing mixture in skillet.
  • 4 Place chicken and grill basket on grill over medium heat. Cover grill; cook 15 to 20 minutes, shaking grill basket occasionally, turning chicken once and brushing reserved dressing mixture from skillet over chicken, until vegetables are crisp-tender and juice of chicken is clear when center of thickest part is cut (170°F).
  • 5 To serve, arrange vegetables around chicken. Sprinkle with bacon; drizzle with reserved 1/4 cup dressing mixture.
  • 1 Heat gas or charcoal grill. In 12-inch nonstick skillet, cook bacon, stirring occasionally, until crisp; drain on paper towel. Discard all but 2 tablespoons bacon drippings in skillet.
  • 2 Stir dressing into drippings in skillet. Remove from heat. Remove 1/4 cup dressing mixture from skillet; reserve.
  • 3 Add carrots, onion, bell peppers and beans to remaining dressing mixture in skillet; stir to coat. With slotted spoon, place vegetables in grill basket (grill "wok"). Reserve dressing mixture in skillet.
  • 4 Place chicken and grill basket on grill over medium heat. Cover grill; cook 15 to 20 minutes, shaking grill basket occasionally, turning chicken once and brushing reserved dressing mixture from skillet over chicken, until vegetables are crisp-tender and juice of chicken is clear when center of thickest part is cut (170°F).
  • 5 To serve, arrange vegetables around chicken. Sprinkle with bacon; drizzle with reserved 1/4 cup dressing mixture.

EXPERT TIPS

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Expert Tips

To cook vegetables on stove-top and broil chicken, cook vegetables in dressing mixture in covered 12-inch skillet over medium-low heat 15 to 20 minutes, stirring occasionally. Place chicken on broiler pan; broil 4 to 6 inches from heat 12 to 16 minutes, turning once and brushing with reserved dressing mixture from skillet once or twice.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
510
(
Calories from Fat
310),
% Daily Value
Total Fat
35g
35%
(Saturated Fat
8g,
8%
Trans Fat
0g
0%
),
Cholesterol
100mg
100%;
Sodium
590mg
590%;
Total Carbohydrate
14g
14%
(Dietary Fiber
4g
4%
  Sugars
7g
7%
),
Protein
35g
35%
;
% Daily Value*:
Vitamin A
180%;
Vitamin C
60%;
Calcium
6%;
Iron
10%;
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 4 1/2 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.